for the drizzled chocolate topping:
100g/ 4oz of your favourite chocolate, i used dark
few drops of peppermint oil

beat the egg white with a fork until frothy.
add the icing sugar a spoonful at a time until a soft and not sticky anymore, dough is formed (you may not need all the icing sugar).
work in a few drops of the peppermint oil with your (clean) hands to taste.
dust a work surface with icing sugar and roll out (dust the rolling pin with sugar too) to 6mm/ 1/4inch thick,.
cut into rounds and lay onto a baking sheet lined with baking parchment dusted with icing sugar.
melt the chocolate until very runny - either in a microwave or in a bowl set over barely simmering water - adult - may need your help for this hot water bit!. Then when it is all melty and runny, stir in a couple of drops of peppermint oil.
with a teaspoon allow the chocolate to dribble and scribble all over the creams... i then sprinkled a little edible glitter over as extra wintery sparkle effect.
leave then to dry out over night - the creams will go hard but still have the soft smooth minty creaminess as you bite into them.
pack into bags with a hand written tag.